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Ingredients
Serves: 4

2 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

200g small mushrooms, quartered

1 large brinjal, diced

450g tomatoes, roughly chopped

15g fresh basil, roughly torn

4 skinless, chicken breast fillets, about 500g in total

2 tbsp freshly grated Parmesan cheese

DirectionsPrep:30min › Cook:25min › Ready in:55min

Preheat the oven to 190°C. Heat the oil in a deep frying pan add the onion and garlic and stir for 2 minutes over a medium heat. Add the mushrooms and cook for 3–4 minutes until lightly coloured, stirring frequently.

Stir in the diced brinjal, cook for 2 minutes, then add the tomatoes and stir over a medium-high heat for 2 minutes to combine. Reduce the heat and leave the sauce to simmer for 15 minutes until thick. Stir in the basil and season to taste.

Arrange the chicken in a single layer in a deep ovenproof baking dish and spoon the sauce over. Cover and bake for 25 minutes or until the chicken is thoroughly cooked. Now, sprinkle cheese and cook it till its melted.

variations

Replace the mushrooms with a 400g can of artichoke hearts, drained and quartered, or with 4 turai, diced. * This dish would also work well using titar/bater breasts.

Reviews and RatingsGlobal ratings:

(3)

Reviews in English (4)

I omitted aubergine and added spinach instead. Also I added croutons on top of the casserole to make it more crispy. It was delicious. I will make it again.
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31 Jul 2012
(Review from Allrecipes UK | Ireland)